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Armenian Barley-Yoghurt Soup

This is an Armenian classic Yoghurt-barley soup dish, it is not a common combo but it is a very delicious soup, easy to cook, light and creamy. The yoghurt here creates just the right balance for the chewy & nutty barley. It’s best enjoyed hot in winters and chilled in summers.

It is made with thick yoghurt and boiled cooked barley, spiced up with onions & chili powder and having a minty flavor. Yummy!

Step-by-Step Easy & Quick Recipe –

Prep Time Cook Time Total Time Yields

10 mins 25 mins 35 mins 4 servings

Instructions:

Pearl Barley – 1 ½ cup (cooked)

Yoghurt – 1 ½ cup (plain and at room temperature, whisked)

Onion – 1 medium (finely chopped)

Fresh green coriander – 1 tablespoon

Salt per taste

Ground black pepper

Butter – 2 tablespoon

Dried mint – 1 teaspoon

Red chili powder

Vegetable stock or water – 3 ½ cups

Instructions:

Melt butter in a large pan and sauté chopped onions till they become translucent.

Add and stir gently the whisked yoghurt. If the soup is cold, heat it on low heat; don’t let yoghurt curdle on high heat.

Transfer to a serving bowl and garnish with fresh coriander and red chili powder. Serve hot or cold per choice.

Note: For preparing barley, soak it overnight in water and next day boil in 1 ½ to 2 liters of water till tender. Drain and use. This yoghurt-barley delicious soup is generally served hot in winters and cold in summers. Enjoy!